JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending) - Muffins werden normalerweise aus einem Mix aus Mehl, Eiern, Zucker und Butter hergestellt und sind sehr anpassungsfähig. Das macht sie perfekt für jeden Anlass. Ob, ob man einen schnellen Snack oder eine süße Nachspeise suchen, können Muffins diesen Ansprüchen gerecht werden. Hier präsentiere ich ein unkompliziertes Muffin-Rezept, das jeder mühelos zu Hause machen kann.

Muffins sind in nur wenigen Minuten zubereitet. Ob, als Snack für zwischendurch, zum Frühstück oder als Dessert – Muffins für jede Gelegenheit geeignet. Mit einem unkomplizierten Muffin-Rezept gelangen die kleinen Kuchen garantiert.

JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)

The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/brianlagerstrom08211 Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.

☕Enjoy this content and want to show support? Consider buying me a “coffee” here: https://ko-fi.com/brianlagerstrom

📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom

🔪MY GEAR: JUMBO MUFFIN PAN: https://amzn.to/3EEfXVc BAKING CUPS: https://amzn.to/3lLXCgd APRON: https://amzn.to/37rXqgC BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 MICROPLANE: https://amzn.to/3niIhDK QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 CAKE TESTER: https://amzn.to/2XRuX1c

-—– RECIPE —— BLUEBERRY: ∙2 large eggs + 2 yolks ∙210g or 1c sugar ∙225g or 1c full fat sour cream ∙150g or 5/8c buttermilk ∙3g or 3/4 tsp vanilla extract ∙50g or 1/4c neutral oil ∙50g or 3 1/2Tbsp butter (melted and cooled) ∙375g or 3c ap four (11.7% protein) ∙8g or 1.5tsp salt ∙12g 1 slightly rounded Tbsp baking powder ∙4g or rounded 1/2tsp baking soda ∙280g or 1.5c fresh or frozen blueberries ∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)

Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.

In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.

DOUBLE CHOCOLATE ∙2 large eggs + 2 yolks ∙300g or 1 1/2c sugar ∙100g or 1/2c neutral oil ∙100g or 3/8c buttermilk ∙340g or 1 1/2c full fat sour cream ∙4g or 1tsp vanilla extract ∙340g or 2 3/4c ap four (11.7% protein) ∙8g 1.5tsp salt ∙12g 1 slightly rounded Tbsp baking powder ∙4g or rounded 1/2tsp baking soda ∙50g or 1/2c cocoa powder ∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping

Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.

In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.

BANANA WALNUT ∙2 large eggs + 2 yolks ∙210g or 1c dark brown sugar ∙40g or 2Tbsp molasses ∙4g or 1tsp vanilla ∙100g or 1/2c neutral oil ∙100g or 3/8c buttermilk ∙280g 1c + 2Tbsp full fat sour cream ∙260g or about 2 med-lrg ripe banana, mashed ∙340g or 2 3/4c ap flour (11.7% protein) ∙8g or 1 1/2tsp salt ∙12g 1 slightly rounded Tbsp baking powder ∙4g or rounded 1/2tsp baking soda ∙110g or about 1c toasted chopped walnuts

Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.

In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.

PUMPKIN SPICE NUT MUFFIN: USE RECIPE ABOVE only swap out the following: ∙Maple Syrup instead of Molasses ∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana ∙Pecans instead of Walnuts ∙And add 5g or 2tsp pumpkin spice to the dry ingredients

#muffins #jumbomuffins #blueberrymuffins #banananutmuffin

|| MUSIC || –––––––––––––––––––––––––––––– bensound.com ––––––––––––––––––––––––––––––

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your suppor!
https://i.ytimg.com/vi/Ix5blsnmKYg/hqdefault.jpg
source.

Dieses Muffin-Rezept können Sie ganz einfach sehr anpassungsfähige Leckereien herzustellen. Es kann ganz nach Belieben variieren, indem Sie verschiedene Zutaten beigibt, um Geschmack und Konsistenz anzupassen. Probieren Sie es aus und lassen Sie Ihrer Kreativität freien Lauf!